Ratio of latte to milk! How to add milk by hand? Is hand-brewed coffee good with milk?

Sweet, rich and mellow are the three popular characteristics of latte coffee. The reason why a cup of milk coffee can have such a texture is mainly due to the extremely high concentration of espresso coffee. If we want coffee to obtain a very high concentration that is not diluted by milk, we need to use a very extreme method for extraction, so the espresso machine adds pressure to assist.

And a high-performance espresso machine is not cheap. Not all friends will equip a coffee machine at home for a sip of latte, and there is no need. So we can see on the Internet that people have invented many alternative solutions to make a cup of delicious milk coffee, the purpose is to make a cup of milk coffee to satisfy your appetite when you want to drink milk coffee! For example, the milk extract that is often shared on Qianjie is one of the many solutions.

As Qian Jie said, there are many other options. We can choose different options for making milk coffee according to different current situations. So what Qianjie wants to share next is another very simple and relatively widely applicable way to make fragrant milk coffee ~

Without a coffee machine, how to make mellow and rich milk coffee? The reason why the milk coffee in the espresso system can have a strong taste and not a thin taste is mainly due to the extremely high concentration of espresso. If we want to make milk coffee with a similar texture through other methods, we first need to get a high-concentration coffee. The so-called high-concentration coffee means that a unit volume of water contains more dissolved coffee solids. So to make a cup of high-strength coffee, we need to use very little water to extract more flavor substances.

However, without the support of pressure, it is difficult for coffee to obtain complete extraction with the small amount of water. For this reason, we need to use more extreme parameters to increase the extraction efficiency: ultra-fine grinding, ultra-high water temperature, and long The extraction time is all extreme parameters in the front street mouth. However, these alone are far from being able to extract sufficient amounts of the substances in coffee, because the amount of water is too small! We need to find other ways to replace pressure and dissolve large amounts of flavor substances in coffee. "Stirring" is the most suitable "candidate." By stirring, we can quickly squeeze out the flavor substances in the coffee, so that a small amount of hot water can extract a large amount of flavor substances, and then combine with other extreme parameters to obtain a relatively high concentration espresso. In the end, as long as the appropriate proportion of milk is added, you can make a cup of mellow and rich milk coffee!

It's no use saying more. Next, Qianjie will share the specific operations! However, it should be noted that the milk coffee made in this way can only be close to the texture of latte coffee, not the same. The taste and taste will not be as good as latte because the extraction rate is not high! However, this also has a unique flavor ~

Production and sharing Because Qianjie wanted to drink a cup of milk coffee with floral and fruity charm this time, the coffee beans used for this sharing were Qianjie Hope Manor·Guixia in the bean list. It was produced in Colombia and has the flavor of roses, grapes, and black tea. In terms of parameters, Qianjie chose the same powder-to-water ratio as extracting espresso coffee-1:4, which is 1:2 when converted into powder-to-liquid ratio; the water temperature is 100°C, and the water is directly put into use after boiling; The grinding degree is the smallest 0 scale of Ek43, which is close to Italian ground and flour-like particle size. Then you need to prepare any additional tools to stir ~ and this method is widely applicable. Whether your tool is a smart cup, a filter cup, or an Aiyue press, you can use this method to make it. So the tool used in front of this demonstration is a filter cup. First of all, it is still the usual preparatory operation: fold the filter paper, wet the filter paper, and then pour the coffee powder into the filter cup to start making coffee.

The amount of powder used on Qianjie this time is 20g, so the hot water that needs to be poured in is 80ml! We divided the target amount of water into two injections. First, we poured in 20ml of hot water to moisten the coffee powder and exhaust it, and then immediately took out the stirring tool to stir!

The stirring can stop for about 10 seconds, then pour in all the remaining hot water, and then take out the mixing tool to stir again. The stirring can be stopped in about 30 seconds, and then you just need to wait for all the coffee liquid to drip out before making coffee. (Small filter cups are not recommended to learn, it is very messy to clean up)

As you can see from the picture below, the concentration of coffee is very high and the color of the liquid is very dark. But even so, Front Street still needs to emphasize that its concentration is still not as strong as espresso.

Then we need to add milk next! Since the rose summer used in Qianjie is medium to light roasting degree and is processed with regular honey, the taste will not be as prominent as deep-roasted and anaerobically treated coffee, we need to appropriately reduce the milk used to prevent the taste of milk. Cover up the taste of coffee. After several experiments on Qianjie, the best golden ratio of 1: 2.5 was finally obtained. This translates into 40ml of coffee, which requires 100ml of milk. (If you use anaerobically or deeply roast coffee beans, the proportion can be increased)

The milk coffee made in this way is fragrant and smooth overall. It not only allows you to taste the flavor of coffee, but also has a silky and mellow taste. It is not weak or thin at all, very good ~ Although the whole is not as good as Italian milk coffee, Compared with other methods, its performance is already very outstanding ~

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